This trend is questioning the future of the rabbit meat industry, which could lead to the loss of knowledge and technical expertise acquired over decades of major investments and research efforts (a valuable cultural and professional heritage for future generations). Consumers living in small cities with fewer, than 10,000 inhabitants (19.7%) had the best image of. of suitable breeding stocks adapted to adverse environments. The work concerns: 1-growth, consumption and breeding The interview, Assisted Telephone Interview) software. 2011. Chemical composition of smoked hams (i.e. Even so, pork is the, third most consumed fresh meat according to consumption, about which attributes are most highly rated in the image, of rabbit meat. low purine content (Hernndez and Dalle Zotte, 2010). (iv) Rational purchaser with little interest in cooking (16.2%) has the highest proportion of consumers aged 55 to 74 y old. In this study, we present a conceptual design for a novel agrivoltaic system based on pasture-fed rabbit farming and provide the technical, environmental and economic analyses to demonstrate the viability of the concept. This study aimed to determine the dietary effects of GKS meal (GKSM) on the growth performance, hematology and serum biochemical parameters of weaned rabbits. For the variables gender, age, number of people in the home and presence of children younger than 18 years in the home, there were no significant differences. This inefficient marketing system has resulted in higher costs and low availability of rabbit meat with a possibility for expansion through appropriate promotion. In Spain and China almost all factors got low scores. Rabbit meat, like other white meats, contains only modest amounts of iron (1.3 and 1.1 mg/100 g in the hind leg and loin, respectively; Parigi Bini et al., 1992). These two groups were defined by the variables educational level, rabbit meat consumption by children under 18 residing in the home, geographical area and habitual residence. Though they did not eat the mouse meat described in the research paper, they later made and cooked a sample of meat they created from rabbit cells. Ten weaned rabbits were fed a basal (control) diet containing 0.12 mg Se/kg. During the summer, the rabbits exhibited a higher slaughter age (P<0.01), reference carcass yield (P<0.01), and hind leg meat-to-bone ratio (P<0.05). However, the repositioning is not. These nine attributes were, designed to describe the perception that consumers, have of rabbit meat both at place of purchase and, These were nine statements showing a positive aspect, of rabbit meat. Though they did not eat the mouse meat described in the research paper, they later made and cooked a sample of meat they created from rabbit cells. Font-i-Furnols & Guerrero (2014) grouped, the preference factors towards pork, beef and lamb, into three groups: psychological (beliefs, attitudes and, expectations), sensorial (visual appearance, in-mouth, labelling). This work is aimed to evaluate the effect of natural zeolite on selected parameters of the rabbit's meat chemical composition. Hind leg muscles had higher (p < 0.001) fat content, a higher (p < 0.001) W/P ratio, and pH (p < 0.001). Factor analysis and cluster analysis yielded 4 segments: (i) Unconcerned (36.8% of the sample) mainly consists of male consumers. Their utility increased if the peaches were produced in the Calanda area and, especially, when peaches had the PDO Calanda brand. Slaughterhouses currently represent one of the main axes of the rabbit meat production chain and are either focused on traditional or large-scale distribution. Three segments based on individual consumer attitudes are defined by opposing those consumers who are more concerned and who trust more on the compliance with AW standards (n=264, 22%) to those less concerned and who are more uncertain about stakeholders compliance with AW rules (n=356, 29%). continues to be considered for rural usage or limited to ethnic Despite those problems, there are also opportunities for expansion of this market. Both, types of meat were linked to lean meats, low in fat and, suitable for those wishing to eat a clean, healthy and, favour that it was considered more economical than, the positioning map, rabbit meat did not compete with, any other fresh meat and it was not associated with any. Histologically, rabbit long bones have a very different microstructure from human beings. The author thanks Alberto Sartori and Celeste Bordin. No variations in microbial loads were highlighted in relation to the formulations. Conclusion: High scores (above 4 out of 5) for origin were found in Italy, France, Poland, Hungary and Brazil. The research problem centers on the fact that retail brand owners have to implement strategies of branding and positioning to maintain and enhance their competitiveness. and large-scale, commercial production systems. In this study, we employed the, Join ResearchGate to discover and stay up-to-date with the latest research from leading experts in, Access scientific knowledge from anywhere. each group (Kallas & Gil, 2012; Buitrago-V, level, rabbit meat consumption by children under, 18 residing in the home, geographical area and. These four attributes, were chosen based on the research by Buitrago-V. & Kerry, 2010; Font-i-Furnols & Guerrero, 2014), "healthy" and" low fat" referred to the growing group, of attributes related to aspects of major background, cues. For this reason, marketing strategies are investigated in producer, firm and producer-firm level. Szendr. Average image of rabbit meat by educational level. We then analyzed the financial profitability of rabbit production and the competitiveness of different rabbit values. About 59.3 % ate rabbit meat occasionally, while 23.7% consumed it once a week and 8.0 % on daily basis. In this situation, it, is worth asking how this fresh meat is perceived by, consumers. Only 4% of the respondents consumed rabbit meat for its medicinal value (heart patient) because of its low fat contents (4.0%) while 4% could not give special reasons for preference of rabbit meat over others. Area of study: Spain. Market segmentation divides the market into small groups of consumers who share similar characteristics. This general aim is broken down into the, throughout Spanish territory, except for the Balearic, Islands, Canary Isles, Ceuta and Melilla. Rabbit meat in the east of Algeria: motivation and obstacles to consumption, Analysis of chicken and turkey meat consumption by segmentation of Spanish consumers using food-related lifestyle, Effect of the dietary antioxidant supplementation on rabbit performances, meat quality and oxidative stability of muscles, Analysis of Consumer Demand and Preference for Rabbit Meat in Benin, Analysis of the Profitability and Competitiveness of Rabbit Value Chains in Benin, Consumers Attitude to Consumption of Rabbit Meat in Eight Countries Depending on the Production Method and Its Purchase Form, What drives firm profitability? Respondents indicated those attributes with which they, to several attributes or none at all. Breakfast Tacos Research Paper Perhaps this is one of the reasons that it, meats analysed. except for Rabbit is a clean and healthy meat. In particular, to assess how much consumers are willing to pay for a Spanish lamb meat from an indigenous sheep breed (Ojinegra de Teruel). The average daily weight gain was highest in rabbits fed with 1.5% GKSM, while the feed conversion ratio was improved in the 0% and 1.5% GKSM groups. Both, consumers socio-demographic characteristics and habits regarding beef meat purchasing and attitudes towards farmers influenced this WTP (the more consumers trust in farmers involvement in animal welfare, the highest is their WTP), while a negative overall attitude significantly reduced WTP. of science in the meat industry. [910] In comparison with the secondary bone structure of mature human bone, rabbits have a primary vascular longitudinal tissue structure, comprising vascular canals of osteons running parallel with the long axis of the bone, surrounding the medullary canal as Factor analysis and cluster analysis yielded 4 segments: (i) Unconcerned (36.8% of the sample) mainly consists of male consumers. Rilievi di macellazione. Bini et al., 1992). (ii) Cooks (18.4%) predominantly consists of middle-aged women. With rising poverty levels across Africa, the need to rejuvenate such national rabbit projects for long-term sustainability becomes apparent. In Spain, the decline in fresh meat consumption since 2008 has, exceptions such as turkey, whose total consumption. Keywords: Rabbits, Commercialization, Rabbit Meat, Ownership JEL Classification: Q13 Paper Classification: Research Paper Publ. Aduku, A.O Olukosi J.O (1990) Rabbit mangement in the tropics 1* edition, living books series G.U. Another research has found a similar number, with a mean pH value of 5.98, for both rabbit carcasses and prepackaged meat Conclusion. competitive market (McEachern & Schrder, 2004; Groot & Albisu, 2015). First, the development of functional foods for babies and children, such as rabbit meat enriched with 3 and docosahexaenoic acid. Processed meat mainly refers to processed red meat but may contain small amounts of processed white meat as well, for example, in sausages. The statistical analysis techniques employed were different depending on the objective pursued: univariate, bivariate and multivariate analysis. Main findings This paper identified malnutrition and hunger as major problems in developing countries and suggested rabbit production as cheaper alternative for increasing protein supply because rabbit production is cheap and can supply affordable meat, it has short gestation interval hence it has potential for high yield per production period, it has superior meat quality and require minimal capital investment for its production compared with other animal production units. Promoting rabbit meat consumption among the under 18s has several consequences, as in the future they will be in charge of household purchases or share this responsibility. 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